Veggie stuffed dosa

Ingredients

• For stuffing:
• 2 tablespoonsoil
• 1 teaspoonmustard
• 1 teaspooncumin
• 1 teaspoonfenugreek
• 1 pinchasafoetida
• 1Green chillies, chopped
• 1 inchpeeled ginger, chopped
• 1/4 cupcoriander leaves. chopped
• 1/3 cupcurry leaves
• 1/2 cuponion, chopped
• 1 cupgreen peas + carrots(frozen), fresh
• 3 cupsthinly sliced cabbage
• Salt is necessary
• To make the dosa batter:
• 2 cupsrice
• 1/2 cupwhole urud
• 1 teaspoonfenugreek
• 1/2 cupjowar flour
• 1/2 cupall purpose enriched wheat flour
• 1 teaspoonyeast
• As neededoil
• Salt to taste

Steps

1. Prepare a checklist. Place the necessary ingredients near the cooking area.
2. Prepare a checklist. Place the necessary ingredients near the cooking area.
3. Stuffing: Heat oil in a heavy pan over medium heat and season with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Add green chilies, ginger, curry leaves and onions and sauté for 5 minutes, add green peas + carrot, cabbage and stir fry for another 10 minutes on low flame, add salt and stir. Do not over cook veggies; should be crisp. Garnish with coriander leaves and taste.
4. Add 6 cups of water and soak rice, urud, + fenugreek in a bowl. Soak for at least 6 hours. I soaked it overnight. Drain, grind in a blender with water to make smooth batter. Place both jowar and wheat flour in a steamer in a bowl and cover and cook for 15 minutes. No pressure. Remove. Cool. Add water, whisk. Grind this along with the batter in the blender. Place the dosa batter in a large bowl and add yeast; mix together with clean hands. Place in a warm place to ferment about 4 h
5. Place the skillet on medium flame, after heating, apply oil and make a dosa with 1 cup of batter, spread thin. Spread a tsp oil over the dosa. Both sides should be golden brown. In 2-3 minutes delicious nutritious aromatic dosa is ready.
6. Place the prepared dosa on a plate. place 1 cup stuffing on the top. Start rolling from the bottom (pictured) Always taste.. Serve with sambar, chili powder, or chutney.